Stir the pot : the history of Cajun cuisine / Marcelle Bienvenu, Carl A. Brasseaux, Ryan A. Brasseaux.

By:

Bienvenu, Marcelle [author.]

Contributor(s):

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0781811201
9780781811200

Subject(s):

Cooking, Cajun

DDC classification:

641.59763 22

LOC classification:

TX715.2.L68 B544 2005

Contents:

1. History on the table : evolution of Cajun cuisine -- 2. Commercialization of Cajun cuisine -- 3. The tie that binds : food and social space -- 4. Mileposts in the culinary calendar -- 5. Subregional differences in Cajun cuisine -- 6. Cajun specialty dishes -- 7. Post-modern Cajun : Marcelle Bienvenu's memories of a Cajun childhood and the birth of Cajun cuisine -- 8. Conclusion.

Review: "Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world. Stir the Pot also explores the role that food plays in Acadia both in everyday life and on special occasions, such as boucheries (commonal butcherings), festivals, and holidays. The book closes with a personal memoir of growing up in Cajun country and witnessing the modern evolution of the cuisine, which brings the history to life."--BOOK JACKET.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.59763 BIE (Browse shelf(Opens below))	1	Available		A396966B

Includes bibliographical references (pages 191-196) and index.

"Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world. Stir the Pot also explores the role that food plays in Acadia both in everyday life and on special occasions, such as boucheries (commonal butcherings), festivals, and holidays. The book closes with a personal memoir of growing up in Cajun country and witnessing the modern evolution of the cuisine, which brings the history to life."--BOOK JACKET.

Machine converted from AACR2 source record.

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